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Wednesday, April 29, 2015

Meringue Mushrooms

I always want to clear my drafts but unfortunately my days are busy since few months. Obviously am taking my time to clear my drafts now, however my drafts have loads of baked goodies and this month's baking mega marathon came in secure to clear few of my baked goodies sitting in my draft. One among those drafted post is this meringue mushrooms, i baked this cuties during the month of december for decorating this Vanilla Yule log cake. This sweet mushrooms goes for egg whites and sugar. Yes just with two ingredients you can make these cuties.

This meringue mushrooms stays prefect even for a week or month if they are conserved properly, they are bit fragile if they are exposed to humidity. However meringues are loaded with sugar obviously you cant keep them munching continously. Meringues are quite famous in Paris,we get them easily in every corner of the streets in bakeries. Eventhough they are easily available, i would like to do my dose of meringues at home as they are easy to prepare and bake. As i told earlier this edible sweet mushrooms are going to be part of this month's blogging marathon.

2nos Eggwhites
1/2cup Granulated white sugar
pinch of Salt

Take the egg whites into the bowl. Beat on medium high speed to break up the egg whites and then add the salt and keep beating on high speed for 3 minutes until the whites become frothy and stiff.

Gradually add the sugar a teaspoon at a time, while the beater is still running.

Once the sugar gets finished, increase speed to high until it forms stiff peaks, glossy and shiny.

Carefully fill up half of your piping bag with the meringue and cut the tip of the piping bag.

Line your baking tray with silicon mat and pipe the bottom of the mushrooms.

Start piping your meringue on the prepared baking tray. Squeeze out the meringue, once it reaches an inch of height, stop squeezing and pull your hands up slowly.

Continue the same way, pipe all bottoms in a tray and then all tops in an another tray.

Bake in pre-heated oven for 80 to 90 minutes at 100F.

Once baked, let cool on wire rack.

Make a small hole with the meringue bottom in each meringue mushroom heads and turn them as mushrooms.